Dairy-Free Olive Oil Cake
Elevate your baking game with this irresistible Dairy-Free Olive Oil Cake, a perfect blend of simplicity and sophistication. Light, moist, and rich in flavor, this cake swaps out traditional dairy ingredients for almond milk, making it a fantastic choice for those with dietary restrictions. The extra virgin olive oil adds depth and a subtle fruity aroma, while the bright citrus notes from fresh lemon zest perfectly balance its sweetness. Easy to prepare in just under an hour, this one-bowl recipe is a dream for bakers looking for crowd-pleasing versatility. Enjoy it as a standalone treat or pair it with a dusting of powdered sugar or a dairy-free glaze for an elegant finish. Ideal for brunch, dessert, or special occasions, this olive oil cake will quickly become a favorite in your repertoire!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 180 milliliters extra virgin olive oil
- 200 grams sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters almond milk
- 2 teaspoons lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with olive oil and line the bottom with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another large bowl, combine the olive oil and sugar. Use a hand mixer or whisk to beat them together until well combined and slightly fluffy, about 2-3 minutes.
Add the eggs to the olive oil and sugar mixture, one at a time, beating well after each addition until the mixture is smooth. Mix in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with the almond milk, beginning and ending with the flour mixture. Beat on low speed until just combined. Do not overmix.
Gently fold in the lemon zest until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve plain, or with a dusting of powdered sugar or a drizzle of dairy-free glaze if desired. Enjoy!
Nutrition Facts
Calories |
3254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 368.0 g | 134% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 209.3 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 323 mg | 25% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
